Lamb With Sauce - Icelandic

Ingredients: Teaspoon Crumbled Dried Rosemary Cup Boiling Water Teaspoon Crumbled Dried Leaf Sage Pepper To Taste Each Button Mushrooms, Quartered Teaspoon Red Currant Jelly Oz Blue Cheese Oz Dried Portobello Mushrooms Teaspoon Bitters Tablespoon Butter Tablespoon Olive Oil Pepper To Taste Teaspoon Crumbled Dried Rosemary Cup Light Cream Lb Boned Leg Of Lamb Salt To Taste Makes:

Directions:

Trim excess fat from lamb. Rinse, dry roll and tie kitchen string. Rub rosemary and pepper all over the meat. Wrap and refrigerate until 30 minutes before cooking time. Roast lamb at 350 degrees for about 90 minutes (Temperature should register 130 degrees on a meat theomometer insderted in center of the roast). Let stand 10 minutes before carving. To prepare sauce (which may be made a day in advance and gently reheated) Let dried mushrooms soak in boiling water for five minutes. Drain through a paper coffee filter cone, RESERVING liquid. Saute buttom mushrooms in oil and butter over medium high heat for three minutes. Reduce heat to medium low. Add herbs, cheese, jelly, cream, seasonings, drained dried mushrooms and 1/2 cup of the reserved mushroom liquid. Just before serving, add bitters and heat through gently. Columbia Flier April 11, 1996 Painstakingly converted and imported by Phillip Waters

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